Sift 4 tsp ceremonial grade matcha powder into a small bowl and add 3 tbsp hot water. Using a bamboo matcha whisk, whisk the matcha in a “W” or “M” formation until smooth and frothy, about 15 seconds.

Add 1 tbsp flaxseed meal to the matcha. Mix and set aside for 10 minutes to thicken.

Cream the butter and sugar. Add ½ cup (1 stick) vegan butter and ¾ cups (150g) sugar to a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 2 minutes.

Add the wet ingredients. Add the matcha flaxseed mixture and 1 tsp vanilla extract, and mix again until combined.

Add the dry ingredients. Add 1½ cups (180g) flour, ½ tsp baking powder, and ¼ tsp salt, and mix with a spatula until uniform.

Cover and chill for at least 1 hour or up to overnight.

Preheat the oven to 350˚F. Line 2 baking sheets and add the remaining 2 tbsp (25g) of sugar to a small bowl.

Shape and coat the dough. Scoop the dough using a 1½ tbsp scooper, roll it in your hands to form a smooth ball, then toss it in the sugar bowl until covered. Place on the baking sheet and repeat with the remaining dough, leaving about 2 inches between each cookie.

Bake. Place into the oven for 12-14 minutes or until cracks begin forming on the cookies’ surface and the bottoms and edges begin to brown.

Bang the tray. Remove the baking tray from the oven and immediately bang it on the counter 3 times.

Cool. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely. Enjoy!